Porcini Trifolati Sauce
By á-24269
Rate this recipe
4.4/5
(9 Votes)
1 Picture
Ingredients
- kosher salt
- 6 oz porcini mushrooms
- 1/4 cup extra virgin olive oil
- 2 small cloves garlic, very thinkly sliced
- pinch crushed red pepper
- 2 tbs finely fresh grated Parm/Reggiano
- 1 tbs chopped fresh Italian parsley
- 1/2 tbs unsalted butter
Details
Preparation
Step 1
Slice stems off mushrooms.
Heat oil in skillet over medium high heat. Add garlic, crushed red pepper and pinch of salt and cook until garlic begins to sizzle, about 5 minutes.
Add mushrooms, season with little more salt, and cook until tender, about 5 minutes.
Cook your pasta (I like fresh tagliatelle), drain pasta but reserve a cup of the pasta liquid. Add pasta to mixture and 1/2 cup of pasta liquid and toss.
Take pan off heat and add parsley, butter and cheese. Toss til melted.
Review this recipe